Easy Okonomiyaki Recipe

4.38 from 8 votes

This savory Japanese pancake is made with flour, water, egg and cabbage, then topped with great Japanese ingredients.

Prep Time10

Cook Time8

Total Time16

Course: Main Course, Side Dish

Cuisine: Japanese

Keyword: cabbage, pancake

Servings: servings

Calories: 644kcal

Cost: $6

1 cup Okonomiyaki flour can be substituted (see below)
2/3 cup water Dashi is more traditional, which you can substitute for the water. You can make it yourself, or purchase it.
2 large eggs
1/4 teaspoon salt divided into two
1/8 teaspoon sugar
2 cups diced green cabbage dime-sized pieces
1/4 cup chopped green onion
1/4 cup cooked lardons substitute bacon, roughly chopped
1/4 cup small cooked shrimp
1 tablespoon olive oil or butter

Put the cabbage in a medium glass bowl. Cover with 1/8 teaspoon of salt and mix well to coat all of the cabbage. Allow it to sit for about 15 minutes. Rinse the cabbage and dry it well with paper towels.
Mix the flour, water, eggs, remaining salt, and sugar in a bowl. Once mixed, add the cabbage, green onion, lardons and shrimp. Stir well.
Heat a flat griddle or crepe pan to medium. Add the olive oil to the pan. Pour the Okonomiyaki batter into a round pancake shape in the center of the pan.
Cook for 3-4 minutes, until golden brown on the griddle side. Carefully flip the pancake over and cook an additional 3-4 minutes, until golden brown. Check the center with a fork to make sure the batter is cooked through.
Top the hot pancake with drizzles of Okonomiyaki sauce and mayonnaise. Top with bonito flakes and seaweed, if desired. Serve while hot.

The Okonomiyaki flour can be substituted with "00" flour, plus 1/2 tsp baking powder.
The cabbage needs to be chopped into small pieces, the size of a dime or slightly smaller. Large pieces make it harder to cook properly.